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Decadent Dark Chocolate Bundt Cake Recipe with Easy Salted Caramel Drizzle

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A rich, moist dark chocolate bundt cake perfectly balanced by a silky salted caramel drizzle that’s not too sweet or overpowering. Quick and easy to make, this cake is a crowd-pleaser for any occasion.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or plain yogurt thinned with milk)
  • ½ cup (120ml) strong brewed coffee, cooled
  • 2 teaspoons pure vanilla extract
  • 1 cup (175g) dark chocolate chips or chunks (optional)
  • For the Salted Caramel Drizzle:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, softened
  • ½ cup (120ml) heavy cream, warmed
  • 1 teaspoon sea salt (adjust to taste)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, then dust lightly with cocoa powder to prevent sticking.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together sugar and vegetable oil until combined. Add the eggs one at a time, whisking after each to incorporate well.
  4. Mix in the buttermilk, cooled brewed coffee, and vanilla extract.
  5. Slowly add the wet ingredients to the dry, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Fold in the dark chocolate chips or chunks if using.
  7. Pour the batter into your prepared bundt pan, smoothing the top gently with a spatula. Tap the pan lightly on the counter to release any air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes before carefully inverting onto a cooling rack.
  10. While the cake cools, prepare the salted caramel drizzle: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into an amber liquid.
  11. Remove from heat and whisk in the butter until smooth. Slowly add the warmed heavy cream while whisking continuously.
  12. Stir in sea salt and let cool slightly before drizzling over the cooled bundt cake.
  13. Drizzle the caramel over the cooled bundt cake. The sauce will thicken as it cools, creating a beautiful glossy finish.

Notes

Grease the bundt pan thoroughly and dust with cocoa powder to prevent sticking. Avoid overmixing the batter to keep the cake tender. Use brewed coffee to enhance chocolate flavor without adding coffee taste. Prepare caramel while cake bakes to save time. Rewarm caramel gently if it thickens too much.

Nutrition

Keywords: dark chocolate bundt cake, salted caramel drizzle, chocolate cake, easy dessert, crowd-pleaser, quick chocolate cake, moist chocolate cake

Find it online: https://cooksyla.com/decadent-dark-chocolate-bundt-cake-recipe-with-easy-salted-caramel-drizzle/